Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Store the chicken and slaw separately. Assemble the pitas just before eating so the bread stays soft.

Is the yogurt safe for kids with dairy sensitivity?

You can use a plain non-dairy yogurt alternative. Many coconut or soy yogurts work well. Taste to see if you need more lemon or salt to keep the tang you want.

How long does it take from start to finish?

Plan on about 30 to 40 minutes total. Prep the chicken and slaw in 10 to 15 minutes, roast for 19 to 22 minutes total, and warm the pitas for a few minutes. The timeline makes it easy to manage alongside homework or quick cleanup.

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs offer a juicier result and stand up well to higher heat. Cut into similar-sized pieces for even cooking and check for an internal temp of 165ºF.

What are good sides to serve with these pitas?

A simple cucumber salad, roasted potatoes, or a crisp green salad work nicely. For a fuller meal, add roasted carrots or a bulgur pilaf.

Sheet Pan Chicken Pitas with Herby Ranch

Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tbsp brown sugar; 1½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp cayenne pepper; ½ tsp kosher salt; 1 tbsp olive oil; ½ lemon, sliced; ½ cup plain yogurt (or non-dairy alternative); ¼ cup fresh dill, finely chopped; ¼ cup fresh parsley, finely chopped; 2 tbsp fresh chives, minced; Juice from ½ lemon; 2 tbsp olive oil; Kosher salt to taste; ½ small head green cabbage, shredded; 2–3 pitas; 1 ripe avocado, cubed

Description

A convenient sheet pan dinner featuring roasted chicken, herby ranch slaw, and warm pita bread for a comforting family meal.

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp brown sugar
1½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
½ tsp kosher salt
1 tbsp olive oil
½ lemon, sliced
½ cup plain yogurt (or non-dairy alternative)
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
2 tbsp fresh chives, minced
Juice from ½ lemon
2 tbsp olive oil
Kosher salt to taste
½ small head green cabbage, shredded
2–3 pitas
1 ripe avocado, cubed

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Instructions

Preheat oven to 425°F. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast 4–7 more minutes until caramelized and cooked through.
In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Place the filled pitas on a platter. Offer extra herbs and lemon wedges. Eat while the chicken is warm and the pita still has a hint of steam.

Notes

Serve with sides like roasted potatoes or cucumber salad. Can be made ahead and stored separately.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Main Course
Method: Roasting
Cuisine: American